On today's episode of All in the Industry®, host Shari Bayer's guest is Ruth Reichl, best-selling author and food writing icon, who was formerly the restaurant critic and food editor for The Los Angeles Times, the restaurant reviewer for The New York

What's it like cooking in the White House? Find out on an incredible episode of Chef's Story with Dorothy Cann Hamilton. She's joined by William "Bill" Yosses, the coauthor of the book Desserts For Dummies and the former White House Executive Pastry Chef.

This week on Chef's Story, hear from the world famous Alan Richman, "the most decorated food writer in history." He has won 15 James Beard Journalism Awards, a National Magazine Award (and was a finalist five more times), and a Bronze Star for service in Vietnam.

This week's featured chef on Chef's Story is Traci Des Jardins, Chef/Owner of Jardinière, Mijita Cocina Mexicana 
and Chef/Partner of Public House.

Get an inside look at the life of the legendary Peter Kaminsky on today's episode of Chef's Story.

This week's guest on Chef's Story is Thomas McNaughton, Executive Chef, ne timeas restaurant group. Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey.

Tune in to this week's episode of Chef's Story as Dorothy Cann Hamilton chats with Sean Brock again, this time to celebrate the release of his book, Heritage.

Tune in to this week's episode of Chef's Story as Dorothy Cann Hamilton continues her conversation with chef Alain Sailhac.

This week on Chef's Story, Dorothy Cann Hamilton continues her conversation with acclaimed chef Dan Barber. They have an in-depth conversation on GMO's and technology in food.

This week on Chef's Story, Dorothy Cann Hamilton chats with acclaimed chef Dan Barber. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press).